One of the great chefs and hunters of Tuscany, Omar Barsacchi of Osteria Magona, took a deep breath as his boisterous and playful demeanor melded into a peaceful calm. Presenting the final dish from a wonderful Tuscan wine lunch in the heart of Soho, in New York City, he spoke about a good friend and fellow chef who gave him the recipe for the exquisite apple tart that was beautifully enhanced by a cream made with a rare sweet wine that the great Super Tuscan producer Ornellaia makes in minuscule quantities. But then, when he stated with a grieving heart that his friend passed away last year, it became
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